| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 8 ounces sweet Italian sausage, removed from casing
- 5 ounces prosciutto, finely diced
- 1 cup chopped boiled chestnuts
- 1/2 cup diced green olives
- 2 tablespoons chopped fresh sage or 2 teaspoons dried
- Salt and freshly ground black pepper
- 1 (4-pound) boneless turkey breast
- Extra-virgin olive oil, for drizzling
Instructions
- Preheat oven to 400 degrees F.
- In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.
- Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
- Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
- Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
- Special equipment: kitchen twine .
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 650 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 73 g |
| Cholesterol | 205 mg |
| Sodium | 1169 mg |
| Serving Size | 1 of 6 servings |
| Calories | 650 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 73 g |
| Cholesterol | 205 mg |
| Sodium | 1169 mg |
Reviews
Loved this turkey recipe. Looks and tastes great. So much better than a whole roast turkey.
The recipe directions says to sauté the stuffing then put in turkey breast. While the video shows the chef putting the stuffing in the turkey breast uncooked. Which is it!
Great turkey recipe, fabulous presentation.
What sides go with this? Does it need gravy?
Saw this recipe and knew I had to try it this Thanksgiving! Looking forward to making it for my 20 guests this year. I just have one question that hopefully one of you can answer: are you supposed to use pre-cooked sausage or raw? In the directions it say to “taste for seasoning” which makes me think that the sausage she used must already be cooked. Thanks if anyone can help an amateur out!
First time making this for Thanksgiving and I was a bit scared but WOW! The family raved about this dish and there were no leftovers. I don’t eat meat so I didn’t even taste it. I made a few modifications-forgot to salt and pepper and oil the inside of the breast but the stuffing made up for it. As others suggested, added seasoned breadcrumbs and chicken broth, omitted chestnuts, and seared the breast on a cast iron pan before going in the oven. I also noticed the breast was browning too much outside and still not done inside so I turned down the oven to 300 degrees and covered the breast with tin foil for an additional 30 min. So damn juicy!!! Thank you Giada!
A big hit in our family not only for a juicy and flavorful turkey but, super simple to make.
I can bake meat 1 day for Christmas or every holiday!
This was okay. Nothing to brag about. I followed the recipe to a T, but for some reason, I just didn’t care for it much. The flavors weren’t too bad. Blends well with a Thanksgiving meal…just not for me
This was the easiest recipe that I found online. I had to cut the breasts off of the bird and they were too thick but the stuffing worked great. My first time boiling chestnuts. I couldn’t find kitchen twine, so I used the pull cord from the closet light. It would be very difficult to mess this recipe up, and I can mess it up, trust me. My family loved it and I can use what I learned this time to make the presentation perfect next time. Thanks for the simple yet extravagant recipe.